What's this
Lycopene is a natural substance found in some foods of plant origin. It belongs to the group of carotenoids, a set of yellow-violet pigments widespread in nature.
Lycopene in Foods
If we consider the content of lycopene in the various foods the tomato is definitely the main food (from 3 to 40 mg / kg of fresh product). Other minor sources are vegetables such as pink grapefruit, red oranges, carrots, apricots and watermelons.
Unlike many vitamins and minerals, the absorption of lycopene increases with increasing temperature. Other factors such as the degree of ripeness and the environment in which the tomato is grown also significantly influence the presence of the substance in the fruit. Sauces, juices and ketchup are therefore a better source than fresh tomatoes.
Furthermore, given its high liilicity, lycopene is more easily absorbed in the presence of lipids, thanks to the stimulation on the production of bile salts.
In the light of all these elements the maximum absorption of lycopene occurs for example by consuming a pizza with ripe tomatoes, Sicilian tomato sauce, buffalo mozzarella and olive oil. On the contrary, by eating a nice salad with trentino green tomatoes the absorption of lycopene will be lower.
An excellent method to evaluate the presence of this substance in a fruit is to observe its coloring. The closer it gets to deep red, the greater the lycopene content will be.
Once absorbed, in the intestine the lycopene is deposited in the adrenal glands, in the liver, in the testicles, in the breast and in the prostate, forming real stocks necessary to face possible deficiencies.
Health effects
Carotenoids and Beneficial Effects of Lycopene
Carotenoids are a large group of substances headed by β-carotene. Although over 600 types of carotenoids are known, the most important from a nutritional point of view are lycopene, zeaxanthin, lutein and l β-carotene.
The latter in particular is the main precursor of vitamin A. Other substances, such as lycopene, instead have a more pronounced antioxidant activity. This feature makes them particularly effective in fighting free radicals, a small group of molecules or ions believed to be responsible for most degenerative diseases.
There are really many studies that give lycopene a role of primary importance for our body. In recent years, many researches have taken place that have led scholars to a series of conclusions that we summarize in the following points.
- The antioxidant activity of lycopene is associated with a reduction of some cancers such as prostate cancer, the digestive tract in general, the cervix or cervix, the breast (See: Diet and cancer)
- Regular intake of lycopene decreases the incidence of cardiovascular diseases, decreasing the risk of atherosclerosis and heart attacks
- In case of prolonged exposure to ultraviolet rays, lycopene has a protective effect on the skin, removing the risk of photo-decay
- Thanks to its antioxidant properties, lycopene protects the body from neurological diseases such as Alzheimer's and Parkinson's disease.
